The Month of Italian – Pan Seared Pork Medallions with Fennel and Garlic

Pork loin medallions with fennel and garlic
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Pork is strange meat.  If you cook it too long, it turns out like tough sawdust. If you don’t cook it enough, you could be chewing for hours and get sick on top of it. Since loin of pork has very little of its own fat to keep it moist, it’s important to find that sweet spot where the pork turns out safely cooked and tender. Pan searing is a good way to go.

Pork does very well with fennel and garlic.  Fennel seeds have a licorice taste to them and are an essential ingredient in Italian sausage.  If you don’t like either of those things, you won’t like these pork medallions.  Garlic is like David and Goliath – the smaller the piece of garlic, the stronger it is.  In this case, I pounded that fennel seed and garlic in a mortar and pestle then pounded it into the medallions for extra flavor.  I made a pan wine sauce to go over them and garnished with parsley flakes.

Let’s Make Pan Seared Pork Medallions with Fennel and Garlic

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Pan Seared Pork Medallions with Fennel and Garlic
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Mise en Place Pork Medallions with fennel and garlic

Mortar and pestle, garlic, fennel seed, Tuscan Seasoning, garlic press, mallet, and pork medallions

  • 1 pound pork loin
  • 1 tablespoon Fennel seeds
  • 2 cloves Garlic
  • 1 teaspoon Tuscan Sunset
  • 2 tablespoon Olive oil
  • 2 tablespoon Butter
  • 1/2 cup Red wine
  • 1 tablespoon parsley
  1. Put the fennel seed and Tuscan Seasoning into a mortar. Use a garlic press to press the garlic cloves in with the fennel. Grind the mixture with the pestle until it's a paste.
  2. Slice the pork loin into medallions about 1/4 inch thick.
  3. Rub some the spice mixture on to the top of each medallion leaving enough for the bottom pieces. Cover with plastic wrap and use a mallet to pound the spice into the meat. Turn the medallions over and repeat. Cover with plastic in refrigerate for at least a half an hour.
  4. When you are ready to cook, heat an iron skillet to high heat and add oil when the pot is very hot.
  5. Carefully place the medallions in the pot and let them sear. Cook for 5 minutes on one side, then turn and cook on the other about 3 to 4 minutes or until the meat reaches 145F/63C on an instant-read thermometer.
  6. Remove the pork from the pan. Add the wine to the pan and scrape up all the good fond, then add the butter and whisk into a nice sauce.
  7. Return the pork to the pan and get the pieces coated with the sauce, then plate pouring the sauce over the medallions and garnish with parsley.
  8. Pork Medallions with fennel and garlic
Nutrition Information
Serving size: 2 slices Calories: 371 Fat: 30 g Saturated fat: 10 g Unsaturated fat: 3 g Carbohydrates: 4 g Sugar: 2 g Sodium: 66 mg Fiber: 1 g Protein: 22 g Cholesterol: 91 mg


Tuscan Sunset

Tuscan Sunset Italian Style Seasoning


Wood Mortar and Pestle

Wood Mortar and Pestle – Wide Bowl Makes Grinding Easy


The Month of Italian - Pan Seared Pork Medallions with Fennel and Garlic

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

4 Responses to The Month of Italian – Pan Seared Pork Medallions with Fennel and Garlic

  1. Ray says:

    I really like what you guys tend to be up too. This kind of clever work and exposure!
    Keep up the amazing works guys. I’ve included you guys in my blogroll.

  2. William Crolla says:

    Wow, these were just delicious, moist, tender and flavorful. It’s a keeper!

  3. Keith Brown says:

    I made these, and I gotta say, they were great. They turned out nice and moist, not tough, and really flavorful. I made them with mashed potatoes and salad. I’ll make these again.

  4. Walter Lobe says:

    The picture isn’t the greatest, and they’re really not the prettiest medallions in the world, but they sure are tasty. Thanks for posting!